14 January 2015

Quail Eggs With Mushrooms 安鹑蛋扒蘑菇



Winter is indeed here! These few days I woke up to a freezing cold air, the temperature in the morning is usually between 14~15C. The cold air make me miss the warm sunshine. Oh...the bright sunshine! This is the best time to sleep in, I have no choice but to wake up and prepare the day. 

Quail eggs is one of my son favourite, today using a new way to cook his favourite quail eggs hopefully he will enjoy eating it as I do. 

9 hard boiled quail eggs
1/2 bulb of garlic, minced
15 fresh small mushrooms, wash and drain
200g broccoli, cut into florets, 
2 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
100ml water
1 tsp corn flour, add with 1 tbsp water
2 tbsp cooking oil

1. Pour 1 tbsp dark soy sauce into a plastic bag, place the quail eggs in it, let the eggs coat with dark soy sauce evenly, set aside.
2. Heat up a frying pan with cooking oil, add minced garlic, fry until fragrant. Add the fresh mushrooms, stir fry for 1 mins. Add the oyster sauce, light soy sauce and 1 tbsp dark soy sauce. Add the quail eggs, and water cook until the water boil and add in corn flour mixture, let it simmer for a while until the gravy thicken. 
3. In a small pot of boiling water, add oil and a pinch of salt. Boil the broccoli florets in the water for 2 mins. 
4. Place the broccoli around the side of a serving plate, pour in the eggs, mushrooms and gravy in the middle. Serve hot with steamed rice.